Abstract
Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a critical concern for producers since it is related to important economic losses and safety hazards due to the negative impact of sensorial quality and to the potential occurrence of mycotoxins. In this work, Lactobacillus plantarum UFG 121, a strain with characterized broad antifungal activity, was analyzed as a potential protective culture for bread production. Six different molds belonging to Aspergillus spp., Penicillium spp., and Fusarium culmorum were used to artificially contaminate bread produced with two experimental modes: (i) inoculation of the dough with a commercial Saccharomyces cerevisiae strain (control) and (ii) co-inoculation of the dough with the commercial S. cerevisiae strain and with L. plantarum UFG 121. L. plantarum strain completely inhibited the growth of F. culmorum after one week of storage. The lactic acid bacterium modulated the mold growth in samples contaminated with Aspergillus flavus, Penicillium chrysogenum, and Penicillium expansum, while no antagonistic effect was found against Aspergillus niger and Penicillium roqueforti. These results indicate the potential of L. plantarum UFG 121 as a biocontrol agent in bread production and suggest a species- or strain-depending sensitivity of the molds to the same microbial-based control strategy.
Highlights
IntroductionBread, obtained by baking a fermented dough of cereals flour, water, and other ingredients, is ancient and, due to its nutritional properties and low price, is a staple of many diets and an essential contributor of energy and nutritional intake in both developed and developing countries [1,2]
Bread, obtained by baking a fermented dough of cereals flour, water, and other ingredients, is ancient and, due to its nutritional properties and low price, is a staple of many diets and an essential contributor of energy and nutritional intake in both developed and developing countries [1,2].Microbial alteration of bread is a critical concern for bakeries, and it is mainly attributable to the development of spoilage molds
Bread samples were produced by fermentation of the dough with a commercial yeast commonly used in breadmaking, or by its co-inoculation with L. plantarum UFG 121, a strain with a characterized antifungal activity [28]
Summary
Bread, obtained by baking a fermented dough of cereals flour, water, and other ingredients, is ancient and, due to its nutritional properties and low price, is a staple of many diets and an essential contributor of energy and nutritional intake in both developed and developing countries [1,2]. Microbial alteration of bread is a critical concern for bakeries, and it is mainly attributable to the development of spoilage molds. Apart from significant economic losses due to the negative impact on sensory properties, the occurrence of filamentous fungi poses a safety hazard for human health due to the potential ability of some fungal strains to produce mycotoxins [3,4]. Fungal spoilage control is critical for the extension of the shelf life of bakery goods, especially from an industrial perspective [5]. Physical methods such as microwave and infrared radiation and innovative packaging technologies have been exploited to reduce fungal developments in bakery
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